Grilled Shrimp Pizza (serves 4)
3/4 Lb. medium shrimp peeled and deveined
i red onion sliced into rounds
1/4 C extra virgin olive oil plus more for brushing
1/2 t dried oregano
kosher salt & freshly ground pepper
1 lb prepared pizza dough at room temperature
1 C cherry or grape tomatoes, halved
1/2 C crumbled feta cheese
2 T chopped fresh parsley

1. Preheat a grill to medium high. toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt & pepper.
2.Stretch the pizza dough into a 8"x10" rectangle.Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked about 3 minutes. Remove with tongs and put cooked side up on the cutting board. Brush with olive oil/;
3. Grill the deveined shrimp and onion turning until the onion softens and the shrimp are lightly charred about5 minutes. Top the crust with the shrimp & the onion, then slide the pizza back onto the grill. Top with tomato & feta, cover and grill until the dough is cooked through and the cheese is soft about 5 more minutes.
4. Carefully transfer tthe pizza to the cutting board. Sprinkle with the parsley and cut into four pieces

Serve while hot & enjoy!

NDY

Hmmmm that sound deeeeliciuos, I am going to get that today and bake it in the oven .

Breakfast Pizza (This hearty hash brown & egg pizza is a simple all-in-one meal. Serve it with a side of fruit.)

lol
Nonstick cooking spray
1 1/2 C loose pack frozen diced hash brown potatoes with peppers and onion
1 clove garlic minced
1 1/2 C refrigerated or frozen egg product thawed
1/3 C fat-free milk
1 T snipped basil
1/2 t salt
1/4 tt fresh ground black pepper
1 T olive oil
1 14 oz Italian bread shell ( Bobboli)
1 C shredded mozzarella cheese (4oz)
2 plum tomatoes, halved lengthwise and sliced
1/4 C shredded fresh basil

1. Preheat oven to 375F. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir abut 4 minutes or until the vegetables are tender
2. In a small bowl, stir together egg product, milk, the 1 T snipped basil, the salt and black pepper. Add oil to skillet, add egg mixture. Cook without stirring until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked though but is still glossy and moist. Remove from heat..
3. To assemble pizza, place the bread shell on a large baking sheet or a 12 inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with the egg mixture, tomato, and the remaining cheese.
4. Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 C shredded basil. Cut into wedges to serve. makes 8 servings.

Nutrition facts: Cal: 233; Total fat: 7 g (2g sat. fat); Cholesterol: 11 mg; sodium: 579 mg;Fiber: 2g; Protein: 15 g
Our Best Recipes p. 57 Better Homes and Gardens

NDY

Breakfast Pizza (This hearty hash brown & egg pizza is a simple all-in-one meal. Serve it with a side of fruit.)

Nonstick cooking spray
1 1/2 C loose pack frozen diced hash brown potatoes with peppers and onion
1 clove garlic minced
1 1/2 C refrigerated or frozen egg product thawed
1/3 C fat-free milk
1 T snipped basil
1/2 t salt
1/4 tt fresh ground black pepper
1 T olive oil
1 14 oz Italian bread shell ( Bobboli)
1 C shredded mozzarella cheese (4oz)
2 plum tomatoes, halved lengthwise and sliced
1/4 C shredded fresh basil

1. Preheat oven to 375F. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir abut 4 minutes or until the vegetables are tender
2. In a small bowl, stir together egg product, milk, the 1 T snipped basil, the salt and black pepper. Add oil to skillet, add egg mixture. Cook without stirring until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked though but is still glossy and moist. Remove from heat..
3. To assemble pizza, place the bread shell on a large baking sheet or a 12 inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with the egg mixture, tomato, and the remaining cheese.
4. Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 C shredded basil. Cut into wedges to serve. makes 8 servings.

Nutrition facts: Cal: 233; Total fat: 7 g (2g sat. fat); Cholesterol: 11 mg; sodium: 579 mg;Fiber: 2g;Protein:15 g
Our Best Recipes p. 57 Better Homes and Gardens

NDY